04 April

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April 6, 2012

Caramel Popcorn with Macadamia Nuts

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Caramel Popcorn

with Macadamia Nuts

Caramel Popcorn with Macadamia Nuts

April 6: National Caramel Popcorn Day

We blogged about Hawaiian hurricane popcorn (in pidgin) before. Now we are posting another popcorn recipe for National Caramel Popcorn Day. Our homemade caramel popcorn with macadamia nuts is inspired by Island Princess brand “popcorn crunch,” which we buy in jars as souvenirs for friends whenever we return to Hawaii to visit Islander’s family. Sometimes her aunties would also gift us with goodies so we can take back the tastes of the tropics to the mainland. Included in their generous care packages are macadamia nuts in chocolate, cookies and popcorn.

We have learned how to make a simple version of caramel popcorn with macadamia nuts on the mainland, too. It is a sweet, sticky snack with a hint of Hawaiian ingredients. On National Caramel Popcorn Day, add some aloha to homemade caramel popcorn with macadamia nuts. Mmmmm…‘onolicious!

Recipe

(Adapted from Candy.About.com)

Ingredients

  • 1 bag microwave popcorn, popped (equals about 10-12 cups popped popcorn)
  • ½ – 1 cup macadamia nuts (whole and halves)
  • 2 tablespoons butter
  • ½ cup brown sugar (we used C&H brand)
  • ¼ cup light corn syrup
  • 1/3 cup sweetened condensed milk
  • 1 teaspoon vanilla (we used Hawaiian Vanilla Company brand)

Directions

Microwave the popcorn according to the package directions. Pour into a large baking pan. Remove the unpopped kernels. Sprinkle in the macadamia nuts. Keep warm in a preheated oven at 250 degrees F.

Caramel Popcorn with Macadamia Nuts

Meanwhile, in a saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup and mix until boiling, being careful not to burn the bottom of the pan. Stir in the condensed milk until well blended. Insert a candy thermometer and heat until it reaches 238 degrees.

Caramel Popcorn with Macadamia Nuts

Remove from heat and add the vanilla. Pour the caramel cream over the popcorn and macadamia nuts and mix with a spatula until evenly coated. Return to the oven and bake for 20-30 minutes, stirring every 10 minutes. It is done when the caramel darkens and bubbles in the pan. Remove from the oven and let the caramelized popcorn and macadamia nuts cool completely. Break apart the pieces. Store in an airtight container or zipper top plastic bag in a cool, dry place.

Caramel Popcorn with Macadamia Nuts

Notes

  • Leftover popcorn from the movie tub may be used for this recipe.
  • Mahalo nui loa to Lisa L. for the Hawaiian vanilla from the Big Island.
 

April 5, 2012

Alfajores

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Alfajores

(Caramel Sandwich Cookies)

Alfajores

April 5: National Caramel Day

We often got invited to party with our Peruvian friend, Tina P., at her house during the holidays when we lived in Oklahoma. Our energetic hostess would proudly share some samples of Inca Kola and roasted corn nuts that she or her family members had brought back after visiting their country. Her sister, Odilia, would also prepare other Peruvian snacks at home, such as alfajores (caramel sandwich cookies). She would actually boil a can of condensed milk for hours to make the caramel, although manufacturers have warned against this cooking method as the can might explode. Nowadays, dulce de leche is readily available in a can or jar, and we use this safer, more convenient caramel as a filling between buttery yet brittle biscuits (cookies). Prepare a popular Peruvian and South American sweet treat—make alfajores for National Caramel Day.

Recipe

(Adapted from About.com)

Ingredients

  • 1 ¾ cups cornstarch
  • 1 cup flour
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, unsalted
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2+ tablespoons Brandy (traditionally Pisco)
  • 1 cup caramel/dulce de leche
  • ½ cup coconut flakes, toasted

Directions

In a bowl, combine the cornstarch, flour, baking powder and salt. Set aside. In another bowl, cream the butter and sugar. Stir in the vanilla. Gradually add the dry ingredients and knead to form a cookie dough. Add Brandy to make the dough hold together and not crumble (add more Brandy, if necessary). Form into a ball.

Alfajores

Flatten the ball between two sheets of waxed paper. Refrigerate for half an hour to firm up the dough. Roll out to to ¼-inch thick. Cut circles with a round cookie-cutter (2-inches for regular-sized alfajores or 1- 1 ½-inches for mini alfajores).

Alfajores

Place the cut circles on a baking sheet lined with parchment paper. Bake in a preheated oven at 350 degrees F for 15-20 minutes or pale brown (do not over bake). Remove the cookies from the oven and let them sit out for about five minutes. Carefully transfer them to a wire rack to cool completely. Gently spread caramel/dulce de leche on the flat side of one cookie.

Alfajores

Lightly press another cookie on top of the caramel/dulce de leche to sandwich them. Roll the sides of the cookies in coconut to stick to the filling. Refrigerate to set.

Alfajores

Notes

  • Manjar blanco is the traditional filling for alfajores. However, dulce de leche is an acceptable substitute.
  • Powdered sugar is typically sprinkled on surface of the alfajores before serving. But we opted not to do so to focus on the already-sweet flavor of the dulce de leche.
  • Muchas gracias to Tina P. for the woven Peruvian blanket that we used for the final photo backdrop above.
 

April 3, 2012

Chocolate Tofu Mousse

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Chocolate Tofu Mousse

Chocolate Tofu Mousse

April 3: National Chocolate Mousse Day

We saw several moose on the loose around Maine’s countryside and the Moosehead Lake area when visiting our kumare Cherlyn B. and her family a few years ago. Moose is the official state animal and is a proud symbol on many Maine memorabilia. Our kumare has a moose bobblehead on her minivan’s dashboard. There are moose statues on the roadside (“totem poles” and even a flying moose mascot for a camp and lodge). And we caught glimpses of a calf in the woods.

Chocolate Tofu Mousse

Our little goddaughters in Maine pronounce chocolate pudding like “chocolate moose” or “chocolate mush.” So we decorated our chocolate tofu mousse with chocolate antlers and a funny face. As a plain pudding, this is a healthy treat that is made with tofu. But kids will enjoy the taste of “chocolate moose,” especially the cute candy antlers.

Make a moose out of chocolate tofu mousse and have fun on National Chocolate Mousse Day.

Recipe

(Adapted from Health magazine, April 2012)

For the chocolate tofu mousse

  • 8 squares (8 ounces) of unsweetened and semi-sweet chocolate (we used a combination of Baker’s brand)
  • 1 cup vanilla or plain soy milk
  • 10 ounces silken/soft tofu, drained
  • fresh berries (strawberries, raspberries and/or blueberries) to garnish (optional)
  • whipped cream to garnish (optional)

Directions

In a microwave-safe bowl, melt the chocolates. Stir in the soy milk until smooth. Set aside.

Chocolate Tofu Mousse

In the container of a blender, put the drained tofu. Blend until smooth. Add the chocolate ganache and blend until well mixed together. Pour into dessert cups. Chill in the refrigerator for at least an hour or until firm.

Chocolate Tofu Mousse

Garnish with fresh berries and/or whipped cream. Or decorate with chocolate antlers like we did.

Chocolate Tofu Mousse

For the bull moose decorations

  • melted chocolate (for the antlers)
  • whipped cream (for the eyeballs)
  • chocolate chips (for the pupils and nose)
  • chocolate gel tube frosting (we used Wilton brand)

Directions

Tape waxed paper over a clip art template on a cutting board or flat surface. Melt some chocolate and place in a pastry/plastic bag. Use a small round tip or snip off the corner of the bag and trace the shape of the antlers and flood with the melted chocolate. Refrigerate the chocolate antlers until hardened.

Chocolate Tofu Mousse

Carefully peel the chocolate antlers from the wax paper and position them on the mousse cups.  Add whipped cream eyes and mini chocolate chip eyeballs. Finish the facial features by drawing in the mouth with chocolate gel and topping it with a chocolate chip nose.

Chocolate Tofu Mousse

Notes

  • The original recipe calls for 8 ounces of bittersweet chocolate, which was a bit too bitter for our tastes. So we balanced the tofu mousse with a combination of unsweetened and semi-sweet chocolates.
  • For additional flavor, add 1 teaspoon vanilla extract or paste.
  • Beware of moose! While working in Alaska, Highlander also saw a calf up close and personal in the parking lot! Mama moose was not far either. The other time we saw bull moose were as trophy heads.
 

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